Another 'what to charge' thread.

[Kikora]

I am sure everyone has seen a few, so I will try to keep it brief. I "Work", and by that I mean volunteer, as the food photographer at the restaurant I waitress at. I don't have much to shoot with, but I've been getting a lot of good reviews about the pictures I put out. They aren't anything really special, I get maybe a minute to take the picture before the food is brought out to customers, and there certainly isn't a food artist... But I really enjoy it. Recently I've been thinking about doing it for a living, and in a rush of adrenaline scheduled an interview with a small local dining chain. She wants prices and packages ready... But I have no earthly idea where to begin.

The problem is that I don't live in a large city, and I'm the only person looking to get into food photography in the area, at least seriously. The small towns in my area wont pay hundreds of dollars for what, in their eyes, is just a few photographs... And my old boss was sure she could just do them on her phone. If I shoot too high I just wont be hired, and to be honest I don't have the equipment or experience needed to feel comfortable high balling. On the other hand, I really would like to make a living out of something that I feel like I do well, and honestly enjoy.

Here are a couple samples of the pictures that I took for my previous job... And I apologize for the state of the plates. ^^;; There wasn't a food artist, and I didn't have a lot of time offered to make things look the way I would have liked.








Long story short, what do you think I should charge for my work? And, on a slightly more self-conscious note, is it worth charging for?

[andyw]

OK I guess it is down to me to be cast in the role of "killer of dreams".

To be brutally honest, those images are not upto a standard where you should or could be charging as a "food photographer".

I realise what you say about not having time and no food artist etc but I am afraid they would just not cut it in the commercial world.

However, should you get hired then pricing with food is the same as with anything else basically and that is either
1. based on your overall cost of doing business
or
2. based on the local market and your skills

If you are planning/hoping to make this your full time profession and your main income then you should be working out your pricing on 1. Or at least making that your starting point.

Food photography is a pretty specialiZed (misspelt deliberately because of the daft censorship) area. Good proponents of the craft are few and far between so if you can get your skills up to a good level then your pricing can go up accordingly.

[Jim Bryant]

AndyW makes some pretty good points. Photographing food is a speciality...no need studio strobes, softboxes, or speedlites and more importantly a food stylists who know how to arrange the food.
And yes, you need to get paid in more than trading food for photos.

[Kikora]

Oh I don't mind honesty, it is what I asked for. I would rather be told that I have to improve and be given some much needed advice, rather than meaningless compliments. Thank you. ^^

I'm not thinking of jumping right in to a "Professional" level, like those who have full studios and the equipment it takes to take magnificent shots. I don't have the money to spend on the tools it would take to do something absolutely spectacular, and to be honest there would be no market for it here. I have a lot left to learn, part of the reason I joined this site is to learn from my mistakes and take in more information about photography, and even inexperienced I can tell there are flaws in what I've shot here. ((Partly why I am a bit too nervous to post it in critiques o.o I'm not a masochist.))

Still, in comparison to other pictures I've seen taken around this area... it's not bad. Bare in mind that my location gives me some leeway to gain experience as I go, with a better understanding of what I should and should not do.


I find myself with the same problem of having no idea what a fair price would be while I do continue to work on my skill and understanding of photography.

[Biomech]

Just my 2p...

.. cook at home and practice. Make sure they are better than these people who use a compact or phone camera... make sure they are better than what the restaurants use. And then, charge a decent fee. You don't have to charge London or NY prices, but don't be cheap and don't be "reasonable". If there are no other people who are doing or can do what you will be doing, then you have the niche. When a couple of clients do decide to pay, and they use your "better" photos, then they (should) stand out on the menus/advertising and make all of the others who you say won't pay a decent price because they think a phone will do it, they will realise what they are missing.

If you opened the paper and saw 2 ads for 2 restaurants (same priced food), which would you eat at?





(actually struggled to find the examples I wanted :P)

[Biomech]

I hope you don't mind. I have a habit of finding any excuse not to do the work I should be doing...

[andyw]

You would actually be (pleasantly) surprised just how many outlets there can be for decent food shots.
I am not a specialiZist food photographer but do dabble now and again for smaller shops/cafes and bakeries etc.

For some reason this shot, which I did for a bit of fun initially, has sold a load of times and became part of a series for a local coffee shop.
There was no speciali$t equipment and it was done with just a single light and reflectors.
Hot Coffee | Flickr - Photo Sharing!

Same with these two. They were done on a bedroom mirror and a couple of small lights in my front room when I was bored. Again, have sold very well for some reason.
Cherry Brandy 1 | Flickr - Photo Sharing!
Life is.......... | Flickr - Photo Sharing!


When you get onto hot food and magazine quality plates then you need the "expertise" and experience. You would be surprised just how inedible those delicious plates of food in the pictures actually are once they have been covered in all sorts of gunk to make them "sparkle and shine"


For some reason I can't get the images to show in the message hence the links.

[Kikora]

That looks so much better already! Trust me, I don't mind at all, thank you!

May I ask what program you used? I don't have any photo-manipulation programs, so I'm a bit lost about what to do once the picture is taken.

[Biomech]

Just went nuts in photoshop. To be honest, take away the added leaf thing and the cleaner plater. It's just lighter, more contrast and a heavy fisted faking of depth of feild.

[Kikora]

Sorry for the double post, I didn't see your post, Andy.

It aggravates me a bit, honestly, to think about ruining good food with varnish, shoe polish, lard, and the other tricks many photographers use. It comes out beautiful, but I have never seen the point of taking a picture of delicious looking food that wouldn't even be edible.

My favorite of those shots would have to be the brandy, it looks very warm and inviting, especially with winter setting in. ^^ Really is is a beautiful shot, and thank you for the advice, I will take it to heart!